Cold Romana Herb Soup

Ingredients

• 3 handfuls mixed herbs (30 g; e.g., parsley, dill, sorrel, chives, tarragon, chervil)
• 2 Roman lettuce heads
• 1 Organic lemon
• 1 large apple (250 g)
• 2 shallots
• 600 ml cold vegetable broth
• 200 ml Swedish milk (or thick milk)
• 1 tbsp Olive Oil
• 1 tbsp grape seed oil
• Salt
• Pepper
• 1 tbsp acacia honey
• 20 g almond slivers

Instructions

1. 1.

   Wash herbs, pat dry, set aside ¼; chop the rest roughly. Clean lettuce heads, separate leaves, wash and dry. Set aside 4 leaves, cut the remaining into pieces.

2. 2.

   Rinse lemon hot, dry rub, grate zest and squeeze juice. Peel apple, wash, quarter, core, dice small and mix with 1 tbsp lemon juice. Peel shallots and chop.

3. 3.

   Blend herbs with lettuce leaves, apple cubes, shallots and broth in a stand mixer until fine. Stir in Swedish milk and both oils vigorously. Season soup with salt, pepper, lemon zest, remaining lemon juice and honey, then chill for about 3 hours.

4. 4.

   Meanwhile cut remaining lettuce and herb leaves into fine strips. Toast almonds in a hot pan without fat over medium heat for 3 minutes. Serve soup in glasses or bowls, garnishing with lettuce and herb strips and toasted almonds.